Garbanzo and Tuna Salad with Parsley and Red Pepper

Garbanzo and Tuna Salad with Parsley and Red Pepper is a perfect No-Heat Lunch and this salad will be a hit with parsley fans. And it’s dairy-free, gluten-free, and low-glycemic; for a lower-carb version use more tuna and less beans. Use Salad Recipes for more salads like this one.

All summer I’ve been making old favorites from the blog and re-shooting the photos to show off the recipes a little better, and now fall is coming and I want to share those updated favorites like this Garbanzo and Tuna Salad with Parsley and Red Pepper while fresh garden herbs and veggies are still available. So this week I’m going to have to give the Meatless Monday people a raincheck, but you can always click that link and scroll through all the past Meatless Monday posts if you’re looking for meatless dinner ideas.

I love the combination of beans, tuna, and parsley, and parsley has been declared one of the World’s Healthiest foods because it contains lots of anti-oxidants. For sure if I was still going off to teach school every day, this is a salad I’d love for a delicious No-Heat Lunch. Red peppers are especially good in the fall, so if you like these flavors, please give this salad a try!

Drain the can of garbanzo beans into a colander and rinse well with cold water. Let drain or pat dry with paper towels so the beans aren’t wet. Whisk together the olive oil, lemon juice, salt, and pepper to make the dressing. Put the beans into a bowl, mix with about half the dressing mixture, and let beans marinate while you prep the other ingredients. (I have no idea why I marinated the beans in a different bowl, duh.)

Chop up the red bell pepper and chop about 1/4 cup chopped red onion. (You can also use sliced green onion if you’re not a raw onion fan.) Finely chop about a cup of parsley. I like curly parsley in this salad, but curly or flat parsley will work. Drain the tuna and break apart with a fork. (Keep it slightly chunky.) When all the ingredients are ready, gently mix the marinated beans, red pepper, onion, and parsley into the tuna, adding the rest of the dressing (as much as you prefer.)

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Beans are allowed for any phase of the South Beach Diet, but they’re limited to small portions for phase one, so I would eat a salad like this Garbanzo and Tuna Salad with Parsley and Red Pepper as a wonderful lunch for phase two or three. Or use less beans and more tuna for a Phase One and lower-carb version.

Nutritional Information?
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